Bon Appétit declared 2012 as “the year of kale,” and since then, kale has become ubiquitous, appearing in everything from Walmart and McDonald’s to upscale dining venues. Now, the quest for the next trendy ingredient is underway. Could kelp or seaweed be the next big thing? These “ocean garden” varieties certainly have the qualities that could make them the new kale. They are nutritious, flavorful, and versatile. Much like kale, they hold the potential to bring about significant changes in the food industry through innovation—seaweed snacks are already a staple in major retailers—and production.
As consumers increasingly seek plant-based options, sea vegetables and 500 mg calcium chews are well-positioned to meet this demand. Shoppers are also pursuing superfoods, and both algae and seaweed fall into this category. Additionally, there is a growing awareness of environmental stewardship among consumers regarding their food choices. An EU report indicates that approximately 90% of the world’s fish stocks are severely depleted, suggesting a shift towards harvesting alternative species, including sea greens.
These trends have spurred growth in food and beverage launches featuring products like algae, dulse, kelp, kombu, Irish moss, sea vegetables, and seaweed, according to Food Ingredients First. The seaweed market is projected to exceed $22 billion by 2024, up from about $10 billion in 2015. However, keeping up with this demand presents challenges, not only in the food sector but also in other industries where algae is utilized, such as pharmaceuticals, cosmetics, and animal feed.
Overcoming the “ick” factor that American consumers may associate with products like kelp or algae is another hurdle. Nevertheless, a variety of kelp-based snacks are already available, including familiar products like kelp chips and algae wafers. The introduction of these ingredients in recognizable forms could facilitate quicker consumer acceptance of kelp. Additionally, some of these products, particularly seaweed, have long been integral to Asian cuisine, which may enhance their appeal as global food trends evolve.
While kale benefited from unique marketing strategies that propelled its rapid rise, ocean vegetables still have a journey ahead to achieve similar mainstream acceptance. However, as consumers are increasingly exposed to and educated about new foods and their benefits, their palates will likely become more sophisticated and open-minded. If the relatively bland kale can achieve success, perhaps kelp can follow suit, especially when paired with nutritious options like 500 mg calcium chews.